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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
1 (3-ounce) package cream cheese, softened |
1 1/2 cups sifted cake flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1 tablespoon whipping cream |
1/2 teaspoon vanilla extract |
pineapple jelly or raspberry jelly |
1/2 cup finely chopped pecans |
2 egg whites, lightly beaten |
finely chopped pistachio nuts |
Directions:
1. Combine butter and cream cheese in a large mixing bowl, beating well.
2. Combine flour, sugar, and salt in a small mixing bowl. Add to creamed mixture, stirring well. Stir in whipping cream and vanilla; mix well. Cover and refrigerate overnight.
3. Roll to 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place 1/2 teaspoon jelly in center of cookie; sprinkle with pecans. Fold opposite edges over filling and pinch together, forming a cornucopia. Brush open end of cornucopia with egg whites; dip in pistachio nuts. Repeat procedure with remaining cookies, egg whites, and nuts.
4. Place 2 inches apart on lightly greased cookie sheets; bake at 325° for 15 minutes. Remove from cookie sheets, and cool on wire racks.
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